Today’s Post #2: First Tuesday Recipes for March

photo courtesy of congerdesign/pixabay

Last month’s inaugural First Tuesday Recipes was a great success! I got lots of feedback from readers who were happy to have some new things to add to their menu rotations. We’re back with another edition with some delicious creations to make your mouths happy. And bonus–these are all easy and come together quickly.

If you have a recipe you’d like to share, leave it in the comments or email me at amymreadeauthor@gmail.com and I’ll be happy to include your recipe in next month’s edition.

So let’s get started.

I would like to have dinner at Sharon Aguanno’s house sometime. She shares a recipe for split pea soup that sounds wonderful–perfect for the weather we’ve been having or for that leftover ham from Easter, which will be here before we know it. Sharon tells me her whole family loves this–even the grandkids!

Split Pea Soup

(Sharon found the recipe on allrecipes.com and tweaked it to serve her own tastes)

2 1/4 c. dried split peas

2 qt. cold water

leftover ham, chopped

ham bone, optional

2 onions, thinly sliced

1/4 t. each salt and pepper

pinch marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, peeled and diced

Soften peas: In a large stock pot, cover them with the cold water. Soak overnight.

After peas have been soaked, add ham bone, onion, salt, pepper, and marjoram to stock pot. Cover, bring to a boil, then reduce heat and simmer for about 90 minutes, stirring occasionally.

Remove bone; dice meat from bone and return the meat to the soup. Add additional leftover ham, if desired. Add celery, carrots, and potato. Cook for 40 minutes or until vegetables are tender.

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Sharon serves her Split Pea Soup with her granddaughters’ favorite Sweet Muffins. You can find the recipe here and there are some fun variations to the basic recipe.

Sweet Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1/2 t. salt

1 large egg

1/2 c. milk

1/4 c. vegetable oil

Preheat oven to 400 degrees. Prepare muffin tin; spray with cooking spray and set aside.

In a large bowl, stir together dry ingredients. Make a well in the center and set aside.

Stir together egg, milk, and oil in a medium bowl. Add all at once to the well in the dry ingredients. Stir mixture just until moistened.

Spoon batter into muffin tin, filling each cup 2/3 full. Bake for 18-20 minutes. Remove from pan to cool. Makes 12 muffins.

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Author Ellen Buikema writes for children, but she makes a killer carrot cake. Rather than reprinting the recipe here, I’m going to send you over to her website. You click on the cake at the bottom of the page and send Ellen your email address. She’ll send you her 24 Karat Cake recipe. You’ll want to try it as soon as you can–and again, a great recipe for Easter!

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Author Maggie King writes the Hazel Rose Mysteries. Maggie has been my guest here on Reade and Write (read the posts here and here) and I have it on good authority that Hazel Rose’s chili is to die for. You can read the recipe on Maggie’s blog herebut I’m going to print it here with Maggie’s tweaks. It’s originally from Gourmet Gazelle Cookbook by Ellen Brown.

Hazel Rose’s Black Bean Chili

1 T. vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, seeds and ribs removed, finely diced

1 green bell pepper, seeds and ribs removed, finely diced

1 1/2 lb. ground turkey or ground beef

2 T. flour

3 T. chili powder

2 T. ground cumin

2 t. powdered cocoa

1-2 t. cayenne pepper

1/4 c. tarragon vinegar

2 T. strong brewed coffee

2 14-oz. cans plum tomatoes, crushed

1/4 t. salt

2 c. cooked black beans

Heat oil over medium-high heat in a Dutch oven. Add onion, garlic, and peppers; sauté, stirring frequently, for 5 minutes. Add the ground turkey or ground beef and sauté for 5 minutes, stirring constantly and breaking up any lumps with the spoon.

Stir in the flour, chili powder, cumin, and cocoa. Stir frequently over low heat for 3 minutes until spices are fragrant. Add remaining ingredients except black beans and bring to a boil over medium heat. Simmer chili, stirring occasionally, for 40-45 minutes until thick and the turkey is tender. Add black beans and cook for 5 additional minutes.

Maggie suggests adding jalapenos to the final dish and serving it all with corn bread. Yum!


And finally, I tried two new recipes this month that I’d like to share. The first is a pork tenderloin and the second is a dessert. The pork tenderloin is adapted from a recipe I found online–here’s the link: pork tenderloin recipeYou’ll note that I omitted a couple ingredients in  my version. I also doubled the recipe and took some to friends, and it works well doubled.

For the life of me, I can’t find the photos I know I took when I made these. Maybe next month!

Sesame-Soy-Maple Pork Tenderloin

2 cloves garlic, minced

2 T. fresh ginger, minced

2 T. sesame oil

2 T. Hoisin sauce

1/4 c. soy sauce

1/4 c. pure maple syrup

1-1 1/4 lb. pork tenderloin

Place all ingredients, except pork tenderloin, in a gallon Ziploc bag. Mix well and add the pork. Marinate the pork from 2 to 8 hours in the refrigerator.

Preheat oven to 375 degrees. Heat a heavy oven-proof skillet over high heat until very hot.

Once the skillet is hot, remove pork from marinade (reserve remaining marinade) and sear it on all sides. This should take about 6 minutes. Add the remaining marinade to the skillet and cook for 1 minute. Add 1 c. water to the skillet and stir gently.

Place skillet in oven and cook for 15 minutes. Remove the pork from the pan and allow to rest for appr. 10 minutes.

Slice the pork and serve drizzled with extra pan sauce.


This last recipe is one I got from my father. I had to include a decadent dessert!

Chocolate-Raspberry Crumb Bars

2 sticks butter, softened

2 c. flour

1/2 c. packed light brown sugar

1/4 t. salt

2 c. semisweet chocolate morsels, divided

1 can (14 oz.) sweetened condensed milk

1/2 c. chopped nuts (optional)

1/3 c. seedless raspberry jam (I like to use a little more, maybe 1/2 cup)

Preheat oven to 350 degrees. Grease a 13×9 baking dish.

Cream butter in a large mixing bowl. Beat in flour, sugar, and salt until crumbly. Using your fingers (you may need to dip them in flour first) press 1 3/4 c. of the crumb mixture in the bottom of the baking dish. Reserve remaining mixture.

Bake 10-12 minutes or until edges are golden brown.

Place condensed milk and 1 c. chocolate morsels in a microwave-safe bowl. Heat on high for 1 minute; stir morsels. Continue heating morsels at 10-20 second intervals, stirring after each time, until chocolate is smooth. Spread over hot crust.

If using nuts, stir them into the reserved crumb mixture. Sprinkle crumb mixture over chocolate.

Place raspberry jam in a small microwave-safe bowl. Heat at 50% power until jam is runny. Drizzle jam over top of the bars. Sprinkle with remaining chocolate morsels.

Bake 25-30 minutes. Cool on wire rack and cut into squares when cool. Makes 30-36 squares.


I hope you get a chance to try some or all of these and that you’ll send in your own recipes for next month’s First Tuesday Recipes!

Until next time,

Amy

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11 comments on “Today’s Post #2: First Tuesday Recipes for March

  1. The chocolate raspberry crumb bars sound amazing!! I’ve been trying to branch out in my bar recipes (I mostly do cookie bars), so I think this will be a lovely change 🙂 Also, raspberries are the best, so any chance to use them is taken haha!

    Like

    • amreade says:

      I have a recipe for French toast with raspberries that is to die for. If I can put my hands on it, I’ll post it one of these days in the First Tuesday Recipes.

      Like

  2. I never liked split pea soup as a kid, but that may have been because it was Campbell’s out of the can. Now, I enjoy homemade soups of any kind. This recipe with a side of sweet muffins sounds wonderful. Thanks!

    Liked by 1 person

  3. maggie8king says:

    Excuse me while I start cooking! Such wonderful recipes. I realize I didn’t make it clear that the jalapenos (1 4oz. can) was to be added to the cornbread recipe. Of course, you can add them to the chili as well.

    Like

    • amreade says:

      Oh! I add them to chili and I love them. I would probably also add sour cream, but just because I add sour cream to any chili I make. I hope you’ll send more favorites along!

      Like

  4. Hmmm! I have to say that I am with John on the sesame seeds… I really can’t see their purpose!!! And olives, uh… no thanks! 😀

    Like

  5. Oh my Goodness! Why did I open this post before I got out of bed? Now I am starving.

    I love black beans, but unfortunately I can’t do spicy! Maybe for those of us who can’t go spicy a mild chili mix or less of the hot spices might work. Hmmm!

    Ellen’s Karat Cake sounds amazing! I know some folks don’t like to go clicking around when they are reading a post, but I am here to say.. Do it! Ellen’s blog is awesome, I signed up and I will go back later and browse around! Thanks Ellen and Amy.

    Now Amy, I was browsing Pinterest just last night looking for a pork recipe. I absolutely love Asian ingredients so your sounds sooo good! Scary though! I am an old lady and we always cooked the heck out of pork! That doesn’t sound like a very long cooking time. Is it fall apart tender? Or more like a chop, which I also like to fall apart?

    Okay folks, I have used a recipe from Amy’s dad in the past and hmmmm… wonderful! I know my girls will love this one too!

    I don’t know about ya’ll, but I am heading to the kitchen!

    Have a wonderful week everyone!

    Like

    • amreade says:

      Hi Sharon! I’ll take your comments one at a time. 🙂

      I think to make the black bean chili less spicy, you could eliminate the cayenne pepper or cut it down significantly–maybe one-half teaspoon or even less, and do the same with the chili powder (maybe just 1 tablespoon). Also, perhaps cut the garlic down to just one clove?

      I thought about the extra click when I was writing the post, and Ellen offered to share the recipe, but I thought people might like to read her process of making it. It’s a great post with great photos, too. I’m glad you visited her site–Ellen is a wonderful person and it sounds like she’s a great cook, too!

      Ok, as for the pork: John doesn’t like sesame seeds, so I don’t use them in my cooking. I occasionally will toast some and serve them separately so people can sprinkle what they want. For some reason sesame oil is okay for him (he also has some weird ideas about olives, but I’ll leave that for another post). I know what you mean about cooking the heck out of pork. I shy away from pork if it’s not a tenderloin or a roast because I can be relied on to ruin it every time due to overcooking. But this tenderloin is juicy and tender, though I wouldn’t say it falls apart. One tip I have for anyone who doesn’t want any pink in their pork is to slice it then pop it in the microwave just long enough for the pink to disappear. If you want falling-apart pork tenderloin, sometime I’ll have to share my recipe for crock pot tenderloin.

      I get a ton of wonderful recipes from both of my parents. I’m sure they’re the reason I love to cook.

      I hope you have a great week, too!

      Liked by 1 person

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